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Bompas and Parr are purveyors of wildly creative gelatin delights and present some of their finest recipes here. These treats are known as "gelatin" in the U.S., but are commonly called "jelly" elsewhere.
Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala’s most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin’s ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin’s wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food can be.
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Madman, tyrant, animal—history has given Adolf Hitler many names. In Mein Kampf (My Struggle), often called the Nazi bible, Hitler describes his life, frustrations, ideals, and dreams. Born to an impoverished couple in a small town in Austria, the young Adolf grew up with the fervent desire to become a painter. The death of his parents and outright rejection from art schools in Vienna forced him into underpaid work as a laborer. During the First World War, Hitler served in the infantry and was decorated for bravery. After the war, he became actively involved with socialist political groups and quickly rose to power, establishing himself as Chairman of the National Socialist German Worker's party. In 1924, Hitler led a coalition of nationalist groups in a bid to overthrow the Bavarian government in Munich. The infamous Munich "Beer-hall putsch" was unsuccessful, and Hitler was arrested. During the nine months he was in prison, an embittered and frustrated Hitler dictated a personal manifesto to his loyal follower Rudolph Hess. He vented his sentiments against communism and the Jewish people in this document, which was to become Mein Kampf, the controversial book that is seen as the blue-print for Hitler's political and military campaign. In Mein Kampf, Hitler describes his strategy for rebuilding Germany and conquering Europe. It is a glimpse into the mind of a man who destabilized world peace and pursued the genocide now known as the Holocaust.
As thrilling as any novel, as taut and exciting as any adventure story, Peter Hathaway Capstick’s Death in the Long Grass takes us deep into the heart of darkness to view Africa through the eyes of one of the most renowned professional hunters. Few men can say they have known Africa as Capstick has known it—leading safaris through lion country; tracking man-eating leopards along tangled jungle paths; running for cover as fear-maddened elephants stampede in all directions. And of the few who have known this dangerous way of life, fewer still can recount their adventures with the flair of this former professional hunter-turned-writer. Based on Capstick’s own experiences and the personal accounts of his colleagues, Death in the Long Grassportrays the great killers of the African bush—not only the lion, leopard, and elephant, but the primitive rhino and the crocodile waiting for its unsuspecting prey, the titanic hippo and the Cape buffalo charging like an express train out of control. Capstick was a born raconteur whose colorful descriptions and eye for exciting, authentic detail bring us face to face with some of the most ferocious killers in the world—underrated killers like the surprisingly brave and cunning hyena, silent killers such as the lightning-fast black mamba snake, collective killers like the wild dog. Readers can lean back in a chair, sip a tall, iced drink, and revel in the kinds of hunting stories Hemingway and Ruark used to hear in hotel bars from Nairobi to Johannesburg, as veteran hunters would tell of what they heard beyond the campfire and saw through the sights of an express rifle.
Wine is good for you, and we finally know why. Wine drinkers are less prone to heart disease, diabetes, and dementia than non- wine drinkers. But what exactly is it about wine that keeps us healthy? Which is better for you, a California Cabernet or Syrah from the south of France? How can you choose wines that both suit your tastes and benefit your health? In a landmark study, Roger Corder revealed that compounds called procyanidins are the key components of wine for preventing illness. Now, in The Red Wine Diet, he argues that drinking the right kinds of red wine and eating procyanidin-rich foods such as dark chocolate, apples, and berries can help us live to a ripe old age-while enjoying all the pleasures of life. Corder's own tests show that, as a result of grape variety, wine-making style, and other factors, some red wines contain much higher levels of procyanidins than others. With a unique personal rating system, he describes the most beneficial wines he's found to date. And to round out his lifestyle plan, he includes fifty delicious recipes featuring foods that are high in procyanidins. Corder's prescription is an easy pill to swallow: Drink red wine every day and live a long and healthy life.
Longlisted for the National Book Award for Nonfiction “There Kevin Young goes again, giving us books we greatly need, cleverly disguised as books we merely want. Unexpectedly essential.”—Marlon James Award-winning poet and critic Kevin Young tours us through a rogue’s gallery of hoaxers, plagiarists, forgers, and fakers—from the humbug of P. T. Barnum and Edgar Allan Poe to the unrepentant bunk of JT LeRoy and Donald J. Trump. Bunk traces the history of the hoax as a peculiarly American phenomenon, examining what motivates hucksters and makes the rest of us so gullible. Disturbingly, Young finds that fakery is woven from stereotype and suspicion, race being the most insidious American hoax of all. He chronicles how Barnum came to fame by displaying figures like Joice Heth, a black woman whom he pretended was the 161-year-old nursemaid to George Washington, and What Is It?, an African American man Barnum professed was a newly discovered missing link in evolution. Bunk then turns to the hoaxing of history and the ways that forgers, plagiarists, and journalistic fakers invent backstories and falsehoods to sell us lies about themselves and about the world in our own time, from pretend Native Americans Grey Owl and Nasdijj to the deadly imposture of Clark Rockefeller, from the made-up memoirs of James Frey to the identity theft of Rachel Dolezal. In this brilliant and timely work, Young asks what it means to live in a post-factual world of “truthiness” where everything is up for interpretation and everyone is subject to a pervasive cynicism that damages our ideas of reality, fact, and art.
A brief collection of humorous and informative examinations of history's most puzzling mysteries, including stories about the Burmuda Triangle, Paul McCartney, Bigfoot, and Marilyn Monroe.
From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.